|Small red potatoes||1 1⁄2 Pound, cut into 1/2" cubes|
|Olive oil||1 Tablespoon|
|Thinly sliced onions||1 1⁄4 Cup (20 tbs)|
|Minced garlic||1 1⁄2 Teaspoon|
|Diced sweet pepper||3 Cup (48 tbs), or cubed (Red / Green)|
|Canned chopped tomatoes||28 Ounce, drained (1 Can)|
|Thinly sliced scallions||1⁄2 Cup (8 tbs)|
|Slivered kalamata olives||1⁄4 Cup (4 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Minced italian parsley||2 Tablespoon|
|Ground black pepper||1 Teaspoon|
Preheat the oven to 400°F.
Line a baking sheet with foil.
Place the potatoes on the baking sheet and drizzle with 1 1/2 teaspoons of the oil.
Toss to coat.
Roast for 40 to 45 minutes, or until browned.
Transfer to a large bowl.
Warm the remaining 1 1/2 teaspoons oil in a large no-stick skillet over medium heat.
Add the onions and garlic.
Cook, stirring often, for 5 minutes.
Add the red and green peppers.
Cook, stirring often, for 3 minutes, or until the vegetables are softened.
Add the tomatoes and cook for 1 to 2 minutes, or until heated through.
Transfer to the bowl with the potatoes.
Add the scallions, olives, basil, vinegar, parsley, black pepper, and salt.
Toss to combine.
Cover and refrigerate for at least 3 hours before serving.